Roasted Butternut Squash Soup
Serves 45 mins prep60 mins cook
A beautiful roasted squash soup with apple, garlic and walnuts.
0 servings
What you need
Instructions
0 Preheat your oven to 400° 1 Slice the butternut squash in half lengthwise and remove the seeds 2 Place the squash onto a parchment lined baking sheet along with the bulb of garlic, quartered yellow onion, halved apple and roughly chopped walnuts 3 Drizzle everything with olive oil and season generously with sea salt and black pepper 4 Drizzle several tablespoons of pure maple syrup over the squash and apples 5 Bake in a 400 degree oven until the squash is tender (50-60 minutes) 6 Transfer the roasted vegetables into a food processor or blender, add 3 cups of vegetable stock and blend until smooth 7 Add additional stock, salt, black pepper or maple syrup, if preferred 10 Strain the soup or reheat, if necessary 9 Garnish and enjoy!View original recipe